Salmon tikka masala
Salmon tikka masala swaps the usual chicken for juicy chunks of salmon. The tomato, cashew and spice sauce is creamy and full of flavour without overpowering the fish. Serve it with fragrant basmati rice and naan bread if you fancy it.
Servings people
Ingredients
Salmon and rice
- 500 g salmon (skinless)
- 270 g basmati rice
- naan bread (optional)
Marinade
- 2 tbsp olive oil
- 4 cloves garlic (finely chopped)
- 1 cm ginger root (grated)
- 0.5 lime (juice only)
- 0.5 tsp chilli powder (or to taste)
- 1 tsp garam masala
- 1 tsp salt
Sauce
- 2 tbsp olive oil
- 0.5 tsp black pepper (coarsely ground)
- 0.5 cinnamon stick
- 30 g cashew nuts (salted or unsalted)
- 1 onion (small)
- 1 cm ginger root (grated)
- 3 cloves garlic (finely chopped)
- 800 g diced tomatoes
- 0.5 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tbsp cumin seed
- 1 tbsp honey
- 200 ml water
To finish
- 10 g coriander (leaves only)
Instructions
Preparation
- Finely chop 4 cloves garlic for the marinade and 3 cloves garlic for the sauce. Grate 1 cm ginger root for the marinade and 1 cm ginger root for the sauce. Juice 0.5 lime. Finely chop 1 onion and 10 g coriander.
- Pat 500 g salmon dry and cut into 2 cm chunks. Toss with 2 tbsp olive oil, the prepared garlic and ginger, the lime juice, 0.5 tsp chilli powder, 1 tsp garam masala and 1 tsp salt. Cover and marinate in the fridge for at least 10 minutes.
Cooking
- Cook 270 g basmati rice according to the packet instructions. Heat 2 tbsp olive oil in a large pan over a medium heat. Add 0.5 tsp black pepper and 0.5 cinnamon stick. Once fragrant, add 30 g cashew nuts, the onion, ginger and garlic for the sauce. Cook for 2 to 3 minutes.
- Add 800 g diced tomatoes, 0.5 tsp turmeric powder, 1 tsp chilli powder, 1 tsp garam masala, 1 tbsp cumin seed and 1 tbsp honey. Simmer for 2 minutes. Add half of 200 ml water and scrape any browned bits from the base.
- Transfer the mixture to a heatproof jug or bowl, cool briefly and blend until smooth. Return the sauce to the pan, add the remaining water and simmer until it reaches the thickness you prefer.
- Heat a splash of oil in a clean frying pan. Brown the marinated salmon in batches for 3 to 4 minutes. Add it and its cooking juices to the sauce, fold together carefully and warm through over a low heat for 3 to 4 minutes.
To serve
- Divide the rice between plates, spoon over the salmon tikka masala and finish with the chopped cilantro. Serve with naan bread if you like.
Notes
For extra heat, cook a chopped red chilli with the onion or add more chilli powder. Refrigerate leftovers in a sealed container and reheat gently, adding a splash of water if the sauce has become too thick.
Nutrition
Calories: 918kcalCarbohydrates: 131gProtein: 44gFat: 23gSaturated fat: 4gCholesterol: 79mgSugars: 11g
Tried this recipe?Let me know what you think!
The warmth of India at home
my choice
this week
\n \nSalmon tikka masala pairs juicy chunks of fish with a smooth tomato, cashew and Indian spice sauce. Blend the sauce until silky, add the salmon near the end and serve it with basmati rice and naan to scoop up every last spoonful. Enjoy every bite.
